Making Yogurt Dairy-Free Tips

Source: Pacific Foods, food technology department

" Unlike milk, soymilk won't set up firmly after being cultured, so you have to add something to increase the solids and thicken the soymilk base before culturing. So that is the reason for the starch in this recipe:

1 Cup Pacific Ultra Soy Beverage
1 Tablespoon plus 1 Teaspoon tapioca starch Tablespoon sugar

Mix the ingredients together and cook (with stirring) in the microwave or on top of the stove until mixture thickens and starts to boil. Cool to 80 F or so (set container in an ice water bath and stir gently to avoid skin forming on top), and add cultures. Cover container and hold at this temperature for
4 hours (or follow instructions for yogurt fermenter). You can experiment with different sweeteners or different gluten-free
starches. You can also use Pacific Unsweetened Soymilk and add closer to 3 Tablespoons sugar per cup of soymilk.